Product Description

You've seen them competing on TV, now you can taste test the meals yourself! This title features over 100 recipes from top UK chefs. The culinary delights of 7 regions across the country are showcased with regional supplier lists, seasonal recommendations and chef's introductions. From starters and fish dishes, to meat courses and desserts, you can prepare a delicious meal incorporating the eclectic flavours and styles that make up British cooking today.

Product Details

• Amazon Sales Rank: #19479 in Books
• Published on: 2006-03-30
• Original language: English
• Binding: Hardcover
• 224 pages

Synopsis
You've seen them competing on TV, now you can taste test the meals yourself! This title features over 100 recipes from top UK chefs. The culinary delights of 7 regions across the country are showcased with regional supplier lists, seasonal recommendations and chef's introductions. From starters and fish dishes, to meat courses and desserts, you can prepare a delicious meal incorporating the eclectic flavours and styles that make up British cooking today.

Customer Reviews

Best of British
I absolutely loved the Great British Menu series, and was delighted to find a book capturing all those wonderful receipes. Some are a little challenging, but if you're passionate about food, you'll relish the opportunity to stretch (and improve) your skills. Our favourites so far are Nick Nairn's venison and Marcus Wareing's amazing custard tart (our guests gave us a round of applause for that one!!). A marvellous book to compliment a marvellous series.

A good complement to an excellent TV series
I bought this for my wife for her birthday. The book is well written and importantly the recipes are easy to follow and it's well illustrated. It is good to have a cookery book that gives some background to local and regional produce. This is becoming ever more important as we are beginning to worry about how we all source our food. So it's good that this book lists suppliers and resources at the end of the book. It's also nice to have a cookery book that takes recipes from a variety of chefs. The other thing about it of course was that the TV series was aimed at regional specialities so that this book is great fro anyone who wants to explore British cuisine - yes it does exist!

'..the cream of the nation's chefs present the superb variety of regional produce and show you how to cook it at home'
`Discover and enjoy the best of British cuisine, as the cream of the nation's chefs present the superb variety of regional produce and show you how to cook it at home.'

`Accompanying the BBC2 TV series, `Great British Menu' has over 100 recipes, classic and contemporary, which celebrate the best food from each region.
14 of the nation's finest chefs create original, regionally inspired recipes and pit their culinary wits and skills against each other. Following 8 weeks of intense competition the winning dishes, as voted by the public, form the centrepiece of a special lunch to mark our Queen's 80th birthday.'

224 high quality, matt pages split over 7 main chapters:-

The South East:
Gary Rhodes
Atul Kochhar

The North:
Marcus Wareing
Simon Rimmer

WalesP:
Angela Hartnett
Bryn Williams

The South West:
John Burton Race
Michael Caines

Northern Ireland:
Paul Rankin
Richard Corrigan

The Midlands & East Anglia:
Antony Worrall Thompson
Galton Blackiston

Scotland:
Tom Lewis
Nick Nairn

with an introduction, a resources directory, a chefs' directory and a concise index.


Old favourites, such as `Fish and Chips' and `Eve's Pudding`, mingle with the less common, `Hari Machhi' (Pan fried John Dory marinated in Green Spice Paste with Oven-Roasted baby tomatoes).

Discover local markets and suppliers of each region and produce which is at its seasonal best.'

Each chapter opens with an introduction to the region, and then introduces the two chefs plus their two menus.

The book is interspersed with relevant notes, such as:-
Asparagus:-
`No food is quite as delicate and fragile as asparagus. The sugar stored in its spears - which gives it its distinctive sweet and grassy flavour - begins to turn to starch as soon as the asparagus is plucked from the earth. Buying locally and seasonally is a must - do not even consider imported varieties.'

Each recipe has a clear ingredient's list and method but although there is some on-location photography, the book is a little light in shots of the actual dishes themselves, which may prove slightly negative for those of us who like to see what we are aiming for, on the plate, e.g.:- `MURG KI BIRYANI' (Chicken Cooked with Rice)!

Some examples of the recipes, in no particular order:-

White Chocolate Mousse with Red Raspberry Coulis
Seared Red Mullet with Rosemary-Scented Mussels
Wild Boar Lancashire Hot-Pot
Salt Duck Salad
Ham Hock Terrine with Pickled Mushrooms and Apple Compote
Caramelised Vanilla Egg Custard with Marinated Devon Summer Fruits and a Mint Broth
Prawn & Avocado `Cocktail'
Roast Best End of Lamb with Tomato Fondue
Venison Wellington with Pickled Cabbage
Slow-Cooked Hereford Oxtail with Stout & Prunes, Horseradish Mash
Ulster Vegetable Soup with Bacon Dumplings
Lemon Cream Tart with Fresh Strawberries
Lobster Macaroni with Rocket & Parmesan
Casserole of Norfolk Sausage Mash
Roast Sirloin of Perthshire Highland Beef with Ayrshire Potatoes, Roasted Glamis Asparagus and a Radish Relish
Lythe Valley Damson Cheesecake
Welsh Cakes with Roasted Apricots & Welsh Cake Ice Cream
Crown of English Asparagus
Peppered Fillet of Beef with Whisky & Mushroom Sauce
Rhubarb Compote with Mango, Vanilla Ice Cream & Nutmeg